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Danstar Belle Saison

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Details:

Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. The
propagation and drying processes have been specifically designed to deliver high quality beer yeast that can
be used simply and reliably to help produce ales of the finest quality. No colours, preservatives or other unnatural
substances have been used in its preparation.

Details

Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. The
propagation and drying processes have been specifically designed to deliver high quality beer yeast that can
be used simply and reliably to help produce ales of the finest quality. No colours, preservatives or other unnatural
substances have been used in its preparation.
Recommended pitch rates 1g/L.
11g pack.
Microbiological Properties:
• Classified as Saccharomyces cerevisiae
• Top-fermenting yeast
• Typical analysis of active dry strain:
• Solids 93%-95%
• Living yeast cells ≥5 x 109 per gram of dry yeast
• Wild yeast <1 per 106 yeast cells* (Lysine method)
• Bacteria <1 per 106 yeast cells*
• Finished product is released to market only after passing a rigorous series of tests
*According to ASBC and EBC methods of analysis
Brewing Properties:
• Quick start and vigorous fermentation, which can be completed in 5 days above 17°C (63°F).
High attenuation and high alcohol tolerance.
• Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort.
• Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass.
• Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase.
• Aroma is fruity, spicy and peppery due to ester and phenol production, and does not display undesirable
odours when properly handled.

A yeast starter is a non hopped wort which is used to increase the quanity of healthy yeast cells prior to pitching. They are simple to make, just make up a 10% solution of spraymalt/water (ie 100g/1 litre), boil for 15 mins, cool then they are ready for the yeast. Important - do not use sugar.

Unlike a standard fermentation, its important to get oxygen into the solution prior to pitching and also while fermentation takes place as plenty of oxygen will allow more healthy yeast to be produced. Therefore do not make a starter with an airlock on it. The easiest way to make a starter is to use a Erienmeyer flask which allows you to make up the starter, boil and cool all in the same container which avoids sterilising a seperate container.

Just simply add the yeast once cooled, cover with some foil crimped around the side and leave to ferment for around 48 hrs. Give the starter a good shake everytime you walk past it to get plenty more oxygen in it. Then once its complete, leave to settle before pitching. This will allow the yeast to seperate from the liquid, which can be poured off before you pitch the yeast.

Starters are only required for liquid yeasts where yeast counts need to be increased either due to the age of the yeast or due to high gravity worts or low fermentation temps (ie lagers).

Making up a yeast starter will decrease the lag time (gap before yeast starts working) of any fermentation and therefore it will not hurt to use a small (1 litre) starter prior to pitching any liquid yeast.

No. Although bread yeast will ferment to some extent it will not be tolerent of the alcohol produced and therefore will not ferment fully leaving a sweet, low gravity drink.

Need to know - Delivery

Please enter your postcode at the checkout to ensure that we charge the correct amount towards postage and packing. We aim to despatch all orders within 24 hours, by our dedicated team of packers, and sent by courier on a 24 hour service. All orders are packed with care using air bags and bubble wrap where appropriate. In the unfortunate event that your order is damaged during transit we will replace all damaged items without quibble, including glass items, just send us a photo of the damaged items within 3 days of recieving delivery.

Please note that we only process orders Monday - Friday and therefore bank holidays can cause slight delays in despatch so please be patient at these times. There can also be a slight delay during extremely busy periods especially in the run up to Christmas but most orders will be despatched within a few days.

A signature is required for delivery and the courier will not leave your parcel unless it has been signed for. If you are not in an advice card will be left and your parcel will be taken to your local post office or depot. An alternative, work, address can be entered at the checkout. Use this function for sending your parcel as a present. Please contact us if you wish to send your goods as a present and we will be happy to include a personal message in the contents. This will not delay your order. We cannot accept orders to BFPO addresses.

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Customer Reviews

I used this to brew a 'Belgian IPA' with a starting OG of 1075, was being lazy and pitched straight into the wort rather than hydrating as the packet says. Less than 8 hours later there was a massive Krausen which was bubbling out of the airlock! It reached 1008 after 4 days and then took a few more to drop down to 1004. Not quite as complex in flavour as some of the liquid saison yeast strains but I'd use it again happily due to it being so efficient and not stalling like some of the other saison strains have a rep to do.

I used this for a Saison recipie and it fermented wel lat 20 degrees for 2 weeks. The beer has come out strong and has a really lovely, complex taste. Really please with this as I had a load of lumps from the malt and it chewed its way through them all.

This is probably my favourite dried yeast. It attenuates really well very consistently. I find I get the best results from pitching at low temperatures (16-17C), without rehydrating, keeping it below 20C until fermentation is properly under way, then letting it go, perhaps heating it slightly (I move the fermenter next to a radiator) for the final few gravity points. Mashing for attenuation, this consistently finishes between 1.000-1.004, depending on the beer, with lots of saison character and no unwanted esters. It takes its time, and tends to exhibit longer lag times than, say, S-04 or US-05, but it always gets there and produces great beers.

I had read reviews on American Forums but didn't always quite trust them.
Pitched at 25c after rehydrating in a wort of 1062.
Initially the yeast kicked of very quickly and within a few hours there was a thick head on my fermenter (much quicker than say nottingham).

By the end of the next day the brew was down to 1040. However over the next couple of days things slowed down until day 6 it was only at 1014. I racked of to my secondary and over the next 4 - 5 days it crept down to 1002 at which point it was bottled.

I too would use this again. I think its definately one to leave in the bottle for a while. My intial thoughts were more Afligem Blonde than Leffe but the final out come will of course depend on your recipe. The beer does end up very dry.

I bought this after reading lots of reports of the most popular liquid saison yeast stalling and as it was my first saison I wanted everything to be as smooth as possible.

Pitched warm (30c) and let the fermentation take its own path without trying to control temps during this mini heatwave we are having.

It took off like a rocket and my hydrometer sample after 5 days says that it has reached 1.004 (approx 85% attenuation) the sample has a lovely clove and lemon rind hit with a dry peppery finish. Smells like many belgian strains with my other half commenting that it reminded her a bit of Leffe Blonde.
This is definitely one to try again to compare how a controlled fermentation would alter the flavours, but so far i'm very happy.